Ajapsandali for Winter

1. 1 Eggplant≈ $4.33 每千克 150 克
2. 2 Tomatoes≈ $4.67 每千克 150 克
3. 3 Bell peppers≈ $6.00 每千克 80 克
4. 4 Onions≈ $1.60 每千克 60 克
5. 5 Garlic≈ $10.00 每千克 5 克
6. 6 Cilantro包装 50 克 约等于 $1.20 8 克
7. 7 Fresh basil包装 30 克 约等于 $2.50 8 克
8. 8 Sunflower oil包装 900 毫升 约等于 $3.50 35 毫升
9. 9 Salt 7 克
10. 10 Sugar 8 克
11. 11 Vinegar 9% 15 毫升

灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。

做法

1. Cut the eggplants¹ into 2 cm cubes, season with 3 g salt, and squeeze out after 15 minutes. Cut the peppers into large pieces, slice the onion⁴ into half-moons, dice the tomatoes², and chop the garlic⁵ and herbs.

2. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Fry the eggplants¹ in 25 ml oil for 7 minutes until golden, then transfer to a saucepan.

4. Fry the onion⁴ in the remaining oil for 4 minutes, then add the peppers and tomatoes². Transfer to the eggplants¹, then add the remaining salt and sugar.

5. Simmer covered over low heat for 20 minutes. Add the garlic⁵, cilantro⁶, basil, and vinegar, and heat through for 2 minutes.

6. Pack the hot stew into the jar up to the rim, cover with the lid, and sterilize in a pan of hot water for 15 minutes from the moment it comes to a boil.

7. Seal, turn upside down, and wrap until cool. Store in a dark, cool place for up to 12 months, and keep an opened jar in the refrigerator for up to 7 days.

简要说明

• 标记为健康：规划器在“减肥”和“吃得健康”的目标下更常选用它。